Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce

• 6 to 8 portobello mushroom caps
• 1 cup Caesar vinaigrette salad dressing
• Nonstick, nonflammable cooking spray
• 6 to 8 slices havarti cheese
• 6 to 8 hamburger buns
• Softened butter, optional
• Dill-Mustard Sauce, recipe follows
• Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced garlic

1. Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms.
2. In a large resealable plastic bag, combine the mushrooms and salad dressing.
3. Seal the bag, and turn to coat the mushrooms.
4. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours.
5. Drain the mushrooms, discarding the marinade.
6. Preheat the grill to medium-high heat (350 to 400 degrees F).
7. Spray the grill rack with cooking spray.
8. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side.
9. Top each with a slice of cheese.
10. Spread the cut sides of the buns with butter if desired.
11. Place the buns cut-sides down on the grill rack.
12. Grill, covered with the lid, until toasted.
13. Remove from the grill, and spread evenly with Dill-Mustard Sauce.
14. Top with grilled mushrooms and desired toppings.
15. Serve immediately.
16. In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic.
17. Cover and chill for up to 3 days.

caps, caesar vinaigrette salad dressing, spray, havarti cheese, buns, butter, sauce, tomato, mayonnaise, mustard, dill, parsley, garlic

Taken from www.foodnetwork.com/recipes/paula-deen/grilled-portobello-mushroom-burgers-with-dill-mustard-sauce-recipe.html (may not work)